Cheers to you!
The Husk Reviver
• Hong Kong S.A.RBartender Jo Lo of Hong Kong is devoted to uniting the bartender community in her city to fight food waste, by educating them on how to use leftovers and walking the talk with her Ketel One ‘The Husk Reviver’ cocktail.
- Hong Kong is one of the most densely populated cities in the world, a city that never goes to sleep. However, with prosperous city life comes the price of high food wastage and pollution. Thus, we are drowning in our own leftovers. But then, I pondered how I could use my influence to improve food waste issues, starting with the Hong Kong bar industry. I found that a Ketel One cocktail can inspire people to reevaluate their lives, reduce food waste, and recycle food to give it a second life. “The Husk Reviver” doubles as a cocktail and a community
- service project. As a bartender, I always squeeze out lemon and lime juice and discard the shells. I also collect citrus husks from the neighborhood bars and use the citrus peel to make a mini key lemon pie to garnish a lemon-lime soda with salted plum and Ketel One Vodka. So, the project aims to inspire the community to improve food waste issues. We have collaborated with a local NGO, Food For Good, to organize a workshop to promote the concept of food waste recycling in the bar industry. For instance, I invited some bartenders to bring their own leftover
- citrus from the bar to the workshop, where we created an Eco-Enzyme, a non-toxic, multi-purpose cleaning solution for our workspace, home, and garden. Lastly, we should motivate a change in attitudes, habits, and behaviour for a better world!
Taste it for yourself.
The Husk Reviver
Ingredients
Ketel One Vodka 30 ml
Homemade Lemon Lime Soda 60 ml
Prep Ingredient:
Homemade Lemon Lime Soda 60 ml
Lemon & Lime Oleo Saccharum Syrup 0 ml
Garnish:
Mini Key Lemon Pie
Prep Ingredient Recipe & Method
Homemade Lemon Lime Soda
200g Lemon & Lime Oleo Saccharum Syrup
500g Filtered water
5g Citrus acid
4g Salted plum powder
2g Salt
Lemon & Lime Oleo Saccharum Syrup
50g Lemon peel (Removed the albedo from the husk)
50g Lime peel (Removed the albedo from the husk)
130g Sugar
Steps:
1) Spread together
2) Vacuumed-seal & leave it overnight
3) Later, add 100g hot water & mix until dissolved
4) Remove peels
5) Fine strain
6) Shape lemon peels for further garnish
Garnish Method:
Mini Key Lemon Pie
Egg biscuit
Vanilla cream cheese
Dehydrated lemon peel
Steps:
1) Dehydrate lemon peel (previously used for making syrup)
2) Shape the dehydrated lemon peel
3) Put the vanilla cream cheese on top of the egg biscuit
4) Place the dehydrated lemon peel on top of the cream
Vanilla Cream Cheese
120g Cream Cheese
100g Whipped cream
20g Vanilla syrup
Steps of making Vanilla Cream Cheese
1) Place the cream cheese at room temperature and wait until it turns to room temperature
2) Add the whipped cream and syrup
3) Beat the cream cheese mixture with an electric cream whisker until it turns solid
4) Put the vanilla cream cheese into a cream pastry bag
Build & Carbonate and serve in a flute glass.
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